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Recipes and ideas inspired by my life as an ex-pat in Zambia. Creating new and tasty dishes using local ingredients.
This place is great for atmosphere and good honest seafood, shrimp were a little overcooked but still pretty good and the crabcake was really tasty. Loved the fact they gave us salad instead of tons of fries. They have a great system where you just (read full article)
This is a great salad as a starter. - First, caramelise some pecans. Whip up some egg whites (about 2 large ones) until foamy and drop raw pecans into them- Remove the nuts and drop them into a zip lock bag containing sugar , toss to coat- Bake in (read full article)
This is my mother-in-law's wonderful chicken soup. It is simple and hearty with huge noodles. She makes her soup by cooking chicken breasts in broth then removing and cutting up the breasts while the noodles cook. She then adds sweetcorn and the shre (read full article)
I make it a rule when visiting somewhere that I try the local specialities first and in North Carolina this means seafood and good 'low country' cooking. The first two pictures show lunch we had at the Raleigh farmer's market. Broiled scallops with (read full article)
Being a foodie means that I love to find a good market but it's not just because I love to eat. Markets are a great opportunity to learn about the landscape and history of a place. This market in Raleigh was full of fresh produce as well as wonderf (read full article)
One of the best things about travelling for me is discovering new food. People are often dismissive about food in the US, claiming it's all about the portions. I have always found my trips to America to be real culinary adventures. The supermarket (read full article)
I have a good friend to thank for this recipe for brownies. A decent brownie is a very special thing and so often I find when I buy brownies they are either far too sweet of dry and spongy (basically like a chocolate cake). These brownies are dense, (read full article)
I went for lunch at a Chinese restaurant and had this more-ish dish so decided to try and make it at home. It goes very well with the my adobo recipe from a few days ago.For 22 tablespoons of oil1 large aubergine cut lengthwise into sticks of about 1 (read full article)
This is the perfect snack, the chocolate is the 70% cocoa kind, so less calories and the almonds and dried figs are sweet, crunchy and very good for you.Melt your chocolate 100 gram chocolate bar in a bowl over hot waterWhen melted add enough almond (read full article)
I know, I know, yet another pasta al forno dish! I can’t help it, I find baked pasta so comforting and easy for larger numbers. Make sure you make enough sauce otherwise it gets really dry when baked.Serves 3-4- One 500 gram packet of sho (read full article)
This potato salad is a lovely alternative to the usual mayonnaise drenched one. It is simple to prepare and probably much better for you. We ate it with salty fried halloumi and it was the perfect accompaniment. Boil lots of potatoes so you can keep (read full article)
For years we’ve been eating pancakes at weekends for breakfast and the recipe has changed much, but I think I finally have the best version down. The vanilla makes the pancakes so tasty and the milk powder adds richness. I like to use a mixture of (read full article)
A great way to use up cooked rice – we always boil more than we need and freeze the rest for quick meals like this one. To keep this as healthy as poss I used canola oil which has omega oils in it. Choose a firm fish that will keep its shape when c (read full article)
Currently this a favourite place of mine for nshima. They are really friendly and are just opposite the gallery where I spend a lot of my time these days.The nshima was not as good as the first time, when it was soft and yielding with no dryness, but (read full article)
It is shameful that I have been back in Zambia so long and not really given traditional Zambian fare some coverage. To be honest, the cuisine is far from varied as things go, outside of the capital it is difficult to get more than meat pies, sausages (read full article)
Pasta al forno is baked pasta. Probably the most famous is lasagne, this recipe is kind of a deconstructed lasagne inspired by the Greek baked pasta dish pasticcio. It is less time consuming than lasagne, and would be great for a dinner party with a (read full article)
My previous attempt at ice cream was not too successful, I lost patience with having to stir it regularly for hours to break up the ice crystals so it became too hard and the flavours weren't right. To be honest, this is second try is not really ice- (read full article)
On Christmas morning I usually have the ubiquitous smoked salmon on a bagel or maybe in scrambled eggs. But how about something a little different that is equally as yummy and luxurious?This really is a posh Welsh Rarebit and it is absolutely delicio (read full article)
I use lemons like a condiment, squeezing them into food whenever I feel it needs a lift. If you do this, it never tastes lemony, simply adds a bit more depth to a ho hum dish. I especially like it with cheese sauces. Try it with salads as well, or in (read full article)
I used to hate uncooked tomatoes. Then I realized that I just hated cold, unripe, tasteless and watery tomatoes. When I moved to Italy soon changed my opinion face I was with tiny pomodorini bursting with flavour. On my return to the UK my love affai (read full article)
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